Packer brisket- Hot and Fast method..

Discussion in 'Beef' started by seaham358, Jul 29, 2014.

  1. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Picked up a 12.47lb Packer brisket from Wal-Mart the other day. I have not done a packer in years so while I'm still on vacation I figured I would smoke one.  About 10 days ago I smoked a Flat for my parents who live in NC and I brought it with me when I went south last week, I did the mixon hot and fast method and it came out fantastic.  I did not get much of that brisket so I had to smoke my own.  Trimmed the fat off and dusted with some of Myron Mixon rub I found a recipe on line and I also used some Jack Daniels rub I just bought at Bass Pro Shop while in SC.  I injected it yesterday with a Myron Mixon injection recipe I found online, refrigerated overnight and placed on smoker around 1100am this morning and it was done around 4:00pm.  Smoked with hickory wood on my gasser at 250-300 till it reached 160 then I cut the flat off and placed that in an aluminum pan with the injection recipe.  I smoked the flat till it reached 200 then I took off and placed in cold over in the wrapped pan for 1hr to let the flat soak up more of the juices. After 1 hr I wrapped in foil and a towel and placed in a cooler to rest. 

    The point I trimmed the fat off where it was cut away from the flat and then put more rub on, placed back in smoker till it hit 200, took off and wrapped in foil and I'm letting it rest before I dice it up.     

    All I can say is WOW… Fantastic results with the hot and fast method again.  Gone are the 15-18hr smokes with brisket. 

    It may not be hot and fast for some of you but for me it is..
    Last edited: Jul 29, 2014
  2. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Having issues adding pics... used to able to add them from photobucket..
    Last edited: Jul 29, 2014
  3. jvanhees

    jvanhees Newbie

    Can you post the rub recipe?  Looks amazing!
  4. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Sorry I have not checked the post

    ½ cup kosher salt

    2 tablespoons coarsely ground black pepper

    1 teaspoon sugar

    ½ teaspoon chipotle pepper powder

    ½ teaspoon chile powder

    1 teaspoon garlic powder

    1 teaspoon granulated dried onion

    I got this off the net I like the chipotle pepper powder
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    What wicked brand of sorcery are you trying to sell us? A brisket done in 5 hours?!? HERESY I say. 😄😄
    Isn't it nice to be able to sleep all night and still be able to eat great BBQ you made yourself? I did a little flat last week in just over 3 hours. My last pork butt took six and a half. Chickens are done right around 90 minutes. The only issue, as I see it, is that I made the mistake of telling the wife about the shorter cook times. Now she's trying to find ways for me to use all this new "free time" to be more useful around the house. Ugh.
  6. Like you I find hot and fast the way to go for briskets, works great on butts too. The shorter time is the deal clincher for me. I note you got a nice smoke ring on yours despite the shorter time in the smoker.
  7. seaham358

    seaham358 Smoking Fanatic OTBS Member

    My buddy went to Myrons' class and he turned me onto the hot and fast method. I smoked a shoulder a couple weeks back and had great pulled pork in around 6 hours. I would only smoke 1 brisket a year because of the time it took. Now I've done 3 in the last 7 weeks. I got orders for more.. wish I could share more pics.. having a hard time posting without uploading to this site.
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hmmmm. , I'll stay a low 'n Slow type .

    I didn't see a smoke Ring either [​IMG]

    Have fun though and . . .
  9. seaham358

    seaham358 Smoking Fanatic OTBS Member

    No smoke ring really??

    It's not the best smoke ring I ever had but its is there.  The bottom is lacking a ring because that is where the point was before I cut if off .

    Chopped up point.. I got a baby smoke ring going on..

    Yes you get a larger smoke ring with a 15 hour smoke..  For me the hot and fast is what works for my life and all I can say is they are outstanding briskets.

    Is there smoke flavor hell ya.. In 5 to 6 hours you can get great smoke flavor and have time to do what ever you wish.

    I am in no way saying this is the way everyone should cook for me this works and it works very well.

    If you have not tried it don't knock it. :)

    Smoke on...

    PS got the pic issue figured out..
  10. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Sure looks like a smoke ring to me. I'd say you nailed it.

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